If you have a sweet tooth and love rich, buttery desserts, you are going to adore this Vanilla Cream Cake with Quick Caramel Frosting Recipe. It combines the moistest, fluffiest vanilla cake layers with a luscious, velvety caramel frosting that comes together faster than you might expect. Every bite is a perfect balance of creamy sweetness and comforting warmth that makes it a true showstopper for birthdays, gatherings, or whenever you need a special treat. Once you try this recipe, it may just become your new go-to for celebrations or cozy afternoons.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, using classic, accessible ingredients that each play a vital role. From the tender crumb of the cake to the silky, luscious texture of the frosting, these ingredients are the unsung heroes of this delightful dessert.
- 2 ½ cups all-purpose flour: Provides structure and a tender crumb to the cake.
- 2 ½ teaspoons baking powder: Ensures the cake rises beautifully and stays light.
- ½ teaspoon salt: Enhances flavor and balances sweetness.
- 1 cup unsalted butter, softened: Adds richness and moisture to the cake batter.
- 1 ¾ cups granulated sugar: Sweetens the cake while helping to create a light texture.
- 4 large eggs: Bind the cake ingredients and add additional richness.
- 1 tablespoon pure vanilla extract: Infuses the cake with its signature warm, aromatic flavor.
- 1 cup whole milk: Keeps the cake batter moist and tender.
- 1 cup brown sugar, packed: Key to that deep, rich flavor in the caramel frosting.
- ½ cup unsalted butter (for frosting): Combines with brown sugar for that glossy, buttery caramel taste.
- ¼ cup whole milk (for frosting): Smooths out the caramel and makes the frosting spreadable.
- 3 cups powdered sugar, sifted: Sweetens and thickens the frosting to the perfect consistency.
- 1 teaspoon vanilla extract (for frosting): Adds a subtle vanilla note to complement the caramel.
- Pinch of salt (for frosting): Balances sweetness and enhances the caramel flavor.
How to Make Vanilla Cream Cake with Quick Caramel Frosting Recipe
Step 1: Prepare Your Pans and Preheat
Start by preheating your oven to 350°F (175°C) and make sure to grease and flour two 9-inch round cake pans. This step is crucial for a smooth release of your gorgeous cake layers after baking and ensures they come out perfectly shaped and ready for frosting.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This will ensure even distribution of the leavening agent and salt, which helps your cake rise uniformly and boosts its flavor base.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, beat softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3 to 4 minutes. This creaming process incorporates air into the batter, which makes your cake beautifully light and tender.
Step 4: Add Eggs and Vanilla
Now add the eggs one at a time, beating well after each addition. This helps fully incorporate the eggs and prevents curdling. Follow this up by stirring in the vanilla extract, which will infuse the batter with heavenly aroma and flavor.
Step 5: Combine Wet and Dry Batter
Alternate adding the dry flour mixture and the milk to the butter mixture, starting and ending with the flour. Mix only until just combined after each addition to keep the batter tender and avoid overmixing, which can make the cake dense.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared pans and smooth the surface. Pop them into the oven and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. This lets the layers firm up, making frosting easier and neater.
Step 7: Make the Quick Caramel Frosting
For the frosting, melt butter and brown sugar together in a medium saucepan over medium heat, stirring constantly until the mixture bubbles gently—this usually takes 2 to 3 minutes. Then slowly stir in the milk and bring the mixture to a low boil, stirring for 1 to 2 minutes until it thickens slightly. Remove the pan from heat and let the caramel cool for about 5 minutes before whisking in powdered sugar gradually until smooth and spreadable. Lastly, stir in vanilla extract and a pinch of salt, which will deepen the flavor and balance the sweetness.
Step 8: Frost the Cake
Once your cake layers are fully cooled, generously spread the caramel frosting between the layers, on top, and all around the sides of the cake. The contrast of the creamy vanilla layers and the buttery caramel frosting is pure magic.
How to Serve Vanilla Cream Cake with Quick Caramel Frosting Recipe
Garnishes
Enhance the beauty and flavor of your cake by adding chopped toasted pecans or a sprinkle of flaky sea salt on top of the frosting. These simple touches create a delightful texture contrast and an extra burst of flavor that makes every bite more exciting.
Side Dishes
This cake pairs wonderfully with fresh berries or a scoop of vanilla ice cream to add freshness and coolness, balancing the richness of the caramel. A hot cup of coffee or fragrant tea also complements this dessert beautifully, rounding out a truly comforting experience.
Creative Ways to Present
Try layering sliced bananas or caramelized apples between the cake layers before frosting for an extra fruity surprise. You can also drizzle additional caramel sauce over the top just before serving for an irresistibly glossy finish. Presentation is your chance to get playful and showcase your personal style!
Make Ahead and Storage
Storing Leftovers
Keep your Vanilla Cream Cake with Quick Caramel Frosting Recipe fresh by storing leftover cake in an airtight container in the refrigerator. This will maintain freshness and prevent the frosting from drying out, allowing you to enjoy delicious slices for up to 3 days.
Freezing
You can freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer bag for up to two months. When ready to enjoy, thaw overnight in the refrigerator to preserve texture and flavor. For whole cakes, it’s best to freeze prior to frosting for optimal freshness.
Reheating
If you want to warm a slice or two, gently heat in the microwave for about 10 to 15 seconds. This softens the frosting and cake, making it taste almost like it’s freshly baked — just be careful not to overheat, or the frosting might become too soft.
FAQs
Can I use a different type of sugar for the frosting?
Brown sugar is key for the distinct caramel flavor and richness in this frosting. While you could experiment with white sugar, the flavor and texture would be quite different, and you might lose some of that lovely caramel depth.
Is this cake suitable for baking at high altitude?
At high altitudes, you might need to adjust the amount of flour and liquid slightly or increase baking time. It’s best to test and tweak based on your environment, but this recipe’s balanced structure makes it a good candidate for gentle adjustments.
Can I make this cake vegan?
Unfortunately, this recipe relies heavily on dairy butter, eggs, and milk for its texture and flavor. However, you could try vegan substitutes like plant-based butter, flax eggs, and non-dairy milk, but results may vary and require some experimentation.
How thick should I spread the frosting between layers?
Allow enough frosting to cover the layers evenly without overwhelming the cake. About ¼ to ½ inch thickness is ideal to get that silky caramel goodness without it becoming too sweet or heavy.
Is it okay to use cake flour instead of all-purpose flour?
Cake flour can give an even softer crumb, but you may want to reduce the quantity slightly because cake flour is lighter. If you choose to substitute, use about 2 ¾ cups of cake flour for every 2 ½ cups of all-purpose flour.
Final Thoughts
This Vanilla Cream Cake with Quick Caramel Frosting Recipe is a wonderful testament to how simple ingredients can come together to create something truly extraordinary. Whether you’re baking for family, friends, or just treating yourself, this cake delivers layers of creamy, caramel-coated delight with each forkful. I encourage you to dive in and enjoy the process — and the delicious results will surely keep everyone asking for seconds!
Print
Vanilla Cream Cake with Quick Caramel Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Vanilla Cream Cake with Quick Caramel Frosting is a delightful dessert featuring a moist, tender vanilla cake layered and frosted with a rich, homemade caramel buttercream. With a simple preparation and classic flavors, this cake is perfect for celebrations or a decadent treat any time.
Ingredients
Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup whole milk
Frosting Ingredients
- 1 cup brown sugar, packed
- ½ cup unsalted butter
- ¼ cup whole milk
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the pure vanilla extract for flavor.
- Combine Batter: Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix gently until everything is just combined to avoid overmixing and tough cake texture.
- Fill Pans and Bake: Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove cakes from the oven and allow them to cool in their pans for about 10 minutes. Then transfer the cakes to a wire rack to cool completely before frosting.
- Prepare Caramel Frosting: In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until the mixture begins to bubble gently, about 2-3 minutes.
- Add Milk and Thicken: Slowly stir in the whole milk and bring the mixture to a low boil. Continue stirring for 1-2 minutes until it thickens slightly, then remove from heat and let it cool for 5 minutes.
- Finish Frosting: Gradually whisk the sifted powdered sugar into the caramel mixture until smooth and spreadable. Stir in the vanilla extract and a pinch of salt to balance the sweetness.
- Assemble the Cake: Once the cakes are completely cool, spread the caramel frosting evenly between the two cake layers. Then cover the top and sides of the cake with the remaining frosting for a beautiful finish.
Notes
- Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
- For an extra moist cake, you can brush the layers with a simple syrup before frosting.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- If desired, you can add a pinch of cinnamon to the frosting for a warm hint of spice.
